One of the best pies I have ever tasted, and beautiful to boot! I used frozen berries from my Northwest summer picking spree, and this simple filling really shone. I substituted a different crust recipe from America's Test Kitchen, made a lattice-top crust, and the results were perfect. The egg wash and coarse sugar finish caramelized to a beautiful color and a nice finish. The filling consistency was just right, from the first slice to the last: firm without being rubbery, juicy without being soupy, and flavor and color were lovely. Highly recommended!
Anjou Bakery's Marionberry Pie
Photo: Peden & Munk; Styling: Amy Wilson
More From Sunset
Cool: 3 Hours
Amount per serving
- Calories: 487
- Calories from fat: 37%
- Protein: 4.7g
- Fat: 21g
- Saturated fat: 13g
- Carbohydrate: 72g
- Fiber: 5.7g
- Sodium: 77mg
- Cholesterol: 53mg
- The crust
- 2 cups flour
- 2 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 2-tbsp. chunks
- The filling
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 1 3/4 pounds (6 1/2 cups) fresh or frozen marionberries or other blackberries (for frozen, measure, thaw until somewhat softened, and use all juices)
- Coarse white sparkling sugar*
- 1. Make crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. With mixer still on low speed, drizzle in 1 tbsp. ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
- 2. Preheat oven to 375° with rack on bottom rung. On a lightly floured board, roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press back together). Fold edge under, so it's flush with pan rim, then crimp. Chill 15 minutes.
- 3. Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out as many shapes, such as squares, as needed to cover most of pie. Set cutouts on a baking sheet; chill 15 minutes.
- 4. Make filling: Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat. Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling.
- 5. Bake pie until filling bubbles and pastry is golden in center, 55 to 60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it.
- 6. Let cool on a rack to room temperature, at least 3 hours.
- *Find sparkling sugar with the baking supplies.
- Note: Nutritional analysis is per serving.
Also featured in: Sunset, July 2011
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